The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1887-12-15
DINNER.
Potato Puree.
Larded Pike.
Veal and Ham Outlets.
Creamed Turnips.
Potato Soume.
Stewed Tomatoes.
Baked Roley-poley.
Hard Sauce.

fTulCS. NUTS. COnee.
PofATo PuREE.-Three cups of mashed po-
tatoes, one small onion, two large table
spoonfuls of butter rolled in one of -four,
Two quarts of boiling water, two eggs, two
stalks Of celery chopped, ,one cup of hot milk,
one tablespoonful finely cut parsley, salt and
pepper. Put potato, onion (choppeO and
celery with the hot water over the fire, sea-
son and cook gently half an hour, stirring
often to prevent scorching, strain and rub
through . colander; return to the kettle
with the parsley and Toured butter, and stir
to dmmering boil, heat in another vessel
the milk, turn upon the beaten eggs, mix
well, add to the contents of the soup kettle |;
stir over the fire for ane minute and pour
into the tureen.
LARDED PIKE.-Clean and wash the fsh;
make incisions, cross-wise, in its sides and
put into each, well imbedded, strip of solid
fat pork; lay in dripping pan, pour over It
. cupful Of boiling water and bake covered,
half an hour, basting over with the liquor
in the pan; remove the cover, wash over
with mixture of butter, lemon juice and
strained tomato Juice; repeat this at intsr-
walls Of five minutes until the esh is tender
and nicely Drowned; lift carefully to {. hot
water dish; strain the gravy, thicken with
Drowned -four, boil up and add half glaa
of claret and serve in bost. Pas the potato
soufae with the fsh.
Red snapper may be cooked in the same
way.
VEAL AID HAN CUTLRrs.-Cut enough veal
outlets to make q good dish and like num-
bsr Of slices Of cold boiled ham. Corned
ham Il best. Dip both in beaten egg, then
In fine crumbs mixed with salt, pepper, finely
out pazsley and dust of nutmeg. Fry in
boiling dripping or lard drain, and arrange
In alternate slices Of veal and ham ON q hot
dish. Garnish with crosses.
GRAND TURNIPs.-Peel, lay in cold water
for half an hour and cook tender and fast in
hot, salted water, drain, pressing well, put
into clean tin or porcelain saucepan and
beat smooth over the fire with wooden
spoon (never an iron one), mixing in as you
60 ON . good spoonful Of butter and three
spoonfuls Of milk or cream; season with
Pepper and salt. The Jumps should be rub
bed out and the turnips be a smooth puree.
PoTA1o 6oUyyLI.-Beat two cupfuis of hot
mashed potato light and soft with warm
milk and . little butter, add the yolks Of
thres eggA pepper and salt and turn into Q
creased pudding dish, Get in the oven until
It begins to brown, spread with meringus
Of the whites whipped stiff with little salt
and pepper; drop tiny bits Of butter on the
top, and whsn this has colored slightly take
nom the open. Serve ct once, before 1t falls.
6EBWEp TonAToEs.-Toa Q can Of tomatoes
allow teaspoonful of minced onion, q
much whits sugar, salt and pspper to tasts, .
tablespoonful Of butter and two tablespoon
fnb of fins crumbs; stew fast for twenty
minutes and rub through . ahos colander into
dep covered dish. This ID . decided i'm
provsmsnt on the usual style Of aswing To-
natoas.
DAKHD RoIsy-PoLSy.-0ns quart Of pre-
pased Aouf, two full tablnpoonfuls Ct lard,
two oups Of milk, yolk Of an seg, one To-
spoonful Of salt, . larss cup of jam, marina
~ q canned (dhd ssained) berriss. well
ooQg1pnnas IN 00ur md sslt toesthsr; beat
oyolk rGhf ~ ~ into hspilk chop
- ~ dAOGtonfng inhp ~ houi until vel
1GepgD pote1; ~ ~ Sour With The MIX
- 8 ~ AouGt; mn ~ half N incA
l6k QDDpA M ~ huit and yod ~
4 " y1aGh ~ ou1s edGu toeufhee an1
= 1 ~ ~ lo1no1 ~ doUnvAp1, = 3
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